Christmas turkey stuffed: ingredients and step by step

Ingredients:
1 whole, clean turkey or capon (about 3 kg) and lard.
For the filling: 1/2 bar of bread, 1 glass of brandy, 2 apples of coffee.
For the sauce: 2 onions, 2 carrots, 1 leek, 1 glass of brandy, oil and salt.
For the compote of nuts: 125 grs. Orejones, 75 grs. Plums, 50 grs. Raisins, 100
grs. Dried figs, 75 grs. Walnuts, 50 grs. Pinions, 1 l. Apple juice, bark of 1 lemon, 1
stick of cinnamon, a splash of Calvados and 2 tablespoons of brown sugar.
The way to do:
Filling: Soak the bread with the brandy. Mix with apple peeled and cut into squares.
Fill the pularda, the turkey or the capon. Tie with twine thread to keep the shape.
Spread with butter and seasoning.
On a baking sheet place the diced vegetables with a little oil. Place the pularda on
top of the vegetables. Bake at 170 C for about an hour and a half. If necessary,
add some water to the sauce. Check that it is done by puncturing with a skewer.
Remove the pularda and reserve.
Sauce: Transfer the vegetables to a saucepan. Sprinkle with the brandy and let
reduce. Add water if necessary. Crush.
Nut compote: Macerate dried apricots, prunes, raisins and figs with apple juice,
lemon rind, brown sugar and cinnamon stick for 1 hour. Cook until the juice is
reduced. Remove and aromatize with a trickle of Calvados. Incorporate nuts and
pine nuts at the last moment.
Serve together with the sauce, the filling and the compote of nuts.

Crunchy salad of red cabbage with persimmon and pomegranate

Ingredients: 500 g red cabbage, 2 carrots, 1 large persimmon, 3 tablespoons

pomegranate seeds, 5 radishes, 3 tablespoons extra virgin olive oil, 1 tablespoon
Sherry vinegar, 2 tablespoons orange juice, 1 Teaspoon honey, 1/2 teaspoon Dijon
mustard, black pepper and salt.
Preparation: Wash and dry all vegetables. Discard the ugliest leaves of the red
cabbage and remove the thick part of the trunk. Cut into julienne and arrange in a
salad bowl. Peel the carrots and cut the ends. Grate them with a fine grater and
add to the red cabbage. Peel the persimmon and cut into small cubes. Remove the
end of the radish and cut into thin slices. Extract the seeds from the pomegranate.
Mix everything together. Prepare the vinaigrette by stirring in a bowl the olive oil
with vinegar, orange juice, honey and mustard. Dress the salad and season it to
taste.

Salmon in puff pastry with cream of spinach

Ingredients: A puff pastry pan (can be frozen), 400 g of Norwegian salmon on loin,
100 g of spinach, 2 tablespoons of flour, 50 g of butter, 1/2 liter of whole milk, salt
and pepper. An egg beaten to varnish.

 Preparation: We begin by chopping the spinach into very small pieces. In a skillet,
melt the butter and saut the spinach a little until the volume is reduced by half.
Add the flour and mix it with spinach, stirring while toasted a little. Let's add the
whole milk very slowly while we remove. Little by little we make a bchamel by
pulling thick that we allow to cool. Meanwhile, prepare the fish, dividing the loin of
salmon into four ingots of 100 gr each. Cut the puff pastry in approximately 20 15
cm pieces and in the center place the salmon loin. We covered it with the spinach
bchamel and closed the package of puff pastry forming an ingot. We make a hole
in the top to make of chimney and we varnate with beaten egg. Bake at 200 for
about 15 minutes until the packages are well browned.
BICOLOR CHRISTMAS GELATINE

Ingredients
Select all ingredients

3 1/2 sachets of gelatins

1 sachet of raspberry jelly

1 1/2 cups boiling water

2 cups cold water

1 cup of icing sugar

3/4 cup sour cream

11/2 cup hot milk

1 cup whipping cream

226 grams of cream cheese

100 grams of raspberry

200 grams of chocolate chip cookie

90 grams of butter

Grated coconuts Super Preparation

Sprinkle chocolate chip cookies with a food processor or blender. Mix with the
melted butter and spread by pushing with your fingers in a removable pan.
Refrigerate.
Mix the 2 1/2 sachets of gelatin with 1/3 cup of cold water until well dissolved. Let
stand for 4-5 minutes. Heat the milk and add it to the gelatin by mixing until the
mixture is homogeneous. Let cool.
In a bowl beat the cream cheese with the sugar glass and the sour cream.
Gradually add the milk with gelatin, beat. Add the whipping cream and continue
beating for 2-3 minutes.
Pour the mixture over the cookie base and refrigerate for 1 hour. Reserve a little of
the mixture, pour in star-shaped molds and refrigerate.
Mix 1 sachet of gelatin and 1 sachet of raspberry gelatin in 3/4 cup boiling water
until dissolved. Add q cup of cold water and continue mixing.

Add the raspberries on the top of the white gelatin and pour the raspberry jelly on
top. Refrigerate until set.
Once it is finished, remove the two-color gelatin and unmold the gelatin in the form
of a star. Assemble the star gelatin on top of the two-color gelatin and sprinkle
grated coconut on top.
Rice with Pork and Vegetables

Ingredients
2 tablespoons vegetable oil
1 small onion, chopped
2 cloves garlic, minced
2 pounds boneless pork chops, 1-inch cubes
2 cups long grain rice
2 cups water
5 teaspoons MAGGI Granulated Chicken Flavored Broth
1 teaspoon ground annatto seeds
2 cups mixed frozen vegetables, defrost
instructions
HEAT oil in large pot over medium-high heat. Cook the onion and garlic until the
onion is tender. Add pork and cook by mixing frequently for 5 minutes or until
golden brown.

ADD rice, water, broth and achiote; Mix well. Let it boil. Cover the pot and reduce
the heat to low. Cook for 25 minutes or until rice is tender. Add the mixed
vegetables and cook covered for 5 minutes